Mint Matcha Slices
This recipe comes from the Australian Women’s Weekly Vegan Kitchen book. It was easy (lots of food processor stages), especially as I boiled the cashews rather than cold-soaked, but I found the ingredients expensive. I also try and limit my oil intake and this recipe uses quite a lot!
2 1/2 cups of cashews
3/4 cup macadamias
3/4 cup desiccated coconut
3/4 cup coconut oil, melted
2 tsps light agave syrup
1/2 cup coconut cream
2 tsps finely grated lime rind
1/4 cup lime juice
1/2 cup maple syrup
1 1/2 tbsps matcha powder (& more for dusting)
1/2 tsp pure peppermint extract
Boil 2 cups of the cashews for 15 minutes (the book says soak in cold water for 4 hours or overnight, I didn’t have time for that)
Lightly grease a 20cm cake pan. Line with parchment up and over the sides
Add rest of cashews and macadamias to food processor and whizz till crumbly. Add the coconut, 1/4 cup of coconut oil & agave. Mix again until mixture starts to come together
Press into cake tin using plastic spatula. Refrigerate
Process drained cashews, coconut cream, lime rind, juice, maple syrup and remaining coconut oil until as smooth as possible. Add the matcha and peppermint. Blend again.
Pour over the base and refrigerate until firm or 3 hours in the freezer
Slice and dust with more matcha
Store in an airtight container in the fridge for up to 6 days. It can also be frozen for up to 2 months. The slice is best eaten within 30 minutes of taking out of the freezer.